Bubba's Beer-Broiled Shrimp
Submitted by tiababy
Juicy shrimp marinated in beer, garlic, and Worcestershire then broiled on skewers until pink and sizzling. A Southern-style cookout favorite that’s ready to eat after a quick broil.
YIELD
6 servingsPREP
3 hrsCOOK
10 minREADY
3 hrsWell, Bubba knew what he was doing with this one.
Fresh shrimp soak up a punchy beer marinade loaded with garlic, Worcestershire, fresh parsley, and a kick of hot sauce. After a few hours in the fridge, they hit the broiler on skewers and cook in under five minutes flat.
The beer tenderizes the shrimp while adding a malty sweetness that plays off the savory, spicy marinade. These disappear fast at any backyard gathering.
Kitchen Tips
- Thread each shrimp through both the head and tail end so they lie flat on the skewer. This gives you even cooking and better char.
- Don’t skip the marinating time. Two to three hours lets the beer and garlic really penetrate the shrimp.
- Watch these like a hawk under the broiler. Shrimp go from perfectly pink to rubbery in about 60 seconds.
- Serve with crusty bread to mop up any juices, or pile them on a platter with lemon wedges and cold beer.
Ingredients
Directions
Peel and devein shrimp, leaving tails intact.
Combine beer and remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat.
Cover and marinate in refrigerator 2 to 3 hours, stirring occasionally.
Drain shrimp, discarding marinade.
Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat; place skewers on a lightly greased rack of a broiler pan.
Broil 5½ inches from heat (with electric oven door partially opened) 3 minutes; turn and broil an additional 1 to 2 minutes or until shrimp turn pink.
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